secretagentmole 1,701 Posted August 14, 2011 Report Share Posted August 14, 2011 Right folks, below is a very good recipe that has been tested by myself on many occasions, read on through to the bottom, then you will find a warning and the ultimate taste improver! Lapin a la Moutard (Rabbit in Mustard Sauce). Meat and Suace 2 kg (4 lb) Rabbit, cleaned and cut into serving pieces 50 g (2 oz) 4 Tablespoons Butter Salt and pepper to taste 1/2 teaspoon Dried thyme 1/2 teaspoon Dried rosemary 300 ml (10 fl oz) 1 1/4 cups Single (light) cream 1 Tablespoon French mustard 1 Tablespoon Cornflour (cornstarch), blended with 2 Tbs single (light) cream Marinade 300 ml (10 fl oz or 1 1/4 cups) Dry white wine - rest can be added to chef during various points in preparation. 125 ml (4 fl oz or 1/2 cup) Olive oil 2 Garlic cloves, crushed Salt and pepper to taste 1 Medium onion, thinly sliced 1 Medium carrot, thinly sliced Method 1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade. 2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce. 3. Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick. 4. Pour the sauce into a warmed sauceboat and serve at once, with the rabbit. Flavour Improvement Tip Forget about leaving at 6 hours at room temperature, bung in the fridge for 2 days. Works a blasted treat. Really gets the flavours mixed and working well! Trust me! Sauce Making Warm the sauce very slowly, very very slowly, do not boil, it will cause the sauce to split. There we go genuine French style posh rabbit recipe, usually sold to those in restaurants who if they knew they were eating rabbit would be puking like a sick dog! 2 Quote Link to post Share on other sites
Outofnowhere 93 Posted September 20, 2011 Report Share Posted September 20, 2011 Love it and your so right.... Will try this; this coming season thanks. Quote Link to post Share on other sites
JoeD 24 Posted September 20, 2011 Report Share Posted September 20, 2011 I think I will try this for a 'special' meal haha. Cheers for the recipe. Quote Link to post Share on other sites
secretagentmole 1,701 Posted September 20, 2011 Author Report Share Posted September 20, 2011 This is my favourite way to eat rabbit, makes for a wonderful meal, nice mashed potatoes or new potatoes and something like Romanesco, for colour contrast and flavour, works well! Quote Link to post Share on other sites
trickysteve 0 Posted September 22, 2011 Report Share Posted September 22, 2011 Very nice Quote Link to post Share on other sites
toxo 160 Posted October 28, 2011 Report Share Posted October 28, 2011 Great recipe Secret. Very similar to my fav steak sauce (with brandy) some call it a Dianne sauce. Wouldn't have thought of using it on rabbit. Defo gonna give it a go. Thanks mate. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.